Hamachi Ceviche (with Avocado)
This mouthwatering hamachi ceviche recipe is made with hamachi tuna or yellowtail, red onion, limes, avocado and cilantro. Served with plantain chips and sliced jalapeños (optional).
Servings 2
Ingredients
- ½ lb of fresh sashimi quality Hamachi or yellowtail tuna 225 grams
- 1 small red onion thinly sliced
- 4-5 limes juiced
- 1 avocado diced
- 1 tbs of chopped cilantro
- 1 tbs of oil can use a neutral oil like avocado oil
- Salt to taste
To serve:
- Chifles or plantain chips
- 1 jalapeño seeds and veins removed, finely diced or sliced - optional
Instructions
- Place the fish in the freezer for 10 minutes, this will make the process of cutting it into small cubes easier.
- Soak the sliced red onions in cold water to help remove the bitterness. Drain them well, then drizzle with a couple of tablespoons of lime juice and sprinkle some salt over them. Let them marinate while you prepare the fish.
- Cut the fish using a sharp knife, cut into small cubes.
- In a bowl, combine the fish and the avocado, drizzle with ½ tbs of oil and a pinch of salt.
- Add the lime marinated onions, half of the chopped cilantro, the rest of the lime juice and oil. Stir well, taste and adjust the salt if needed.
- Place the ceviche in the refrigerator for 5 minutes
- Add the rest of the cilantro and serve immediately.
- You can serve it with diced or sliced jalapeños for those who want a spicy kick. You can also serve it with plantain chips or tortilla chips.
